All posts tagged Squid

Seafood Basket

Recipe by Brendon and Gerard from the Fish Shack

Ingredients:

  • 180-200 g of fresh white fish (skin on or off bone out)
  • 1 whole soft shell crab (cleaned and cut into 4 pieces)
  • 1 whole Squid tube (clean and cut for tenderisation)
  • 2-4 local prawns (clean and de vain prawns)

Crumb mix:

  • Corse crumbs, lemon zest, parsley , salt and pepper to taste
  • 1 egg and 200 ml milk (egg wash)
  • 50g plain flour (dust fish) before crumbing

Beer batter:

  • 250ml beer of choice
  • 100ml Soda water
  • 1 egg white
  • Add plain flour till you have the right consistence for battering.

Seafood spice mix:

Cardamom pods, star anise, cinnamon, caraway seed, clove, peppers and dry chilli, sweet paprika and sea salts. (ground and mixed for seasoning cooked seafood’s). Amounts depend on age and stage of herbs and spice Eg: fresh or dried.

Method:

– Cleaned seafood is dusted in flours before dipped in batters, pre crumbed seafood ready, dust squid in rice flour before cooking in oil at 190°C.
– When cooking starting with fish and prawns first as it needs more time to cook, after 2min adding crab and squid and cooking for 2 more min.
– Remove from oil and place on paper before serving.

Fish Shack Salt & Pepper

Recipe by Brendon and Gerard from the Fish Shack

Ingredients:

  • Spice mix
  • 1 tbs cardamom pods
  • 3 whole or 1 tsp ground star anise
  • 1 stick or 1 tsp cinnamon
  • 1 tbs caraway seeds
  • 1 tsp cloves
  • 1 tbs sweet paprika
  • 1 tsp whole peppercorns (Sichuan or black)
  • 3 dry chillis
  • 3 tbs sea salt

This spice mix will make enough for multiple squid servings. It can also be dusted on grilled fish or tempura seafood.

Squid

  • 700-800 grams squid tubes
  • Rice flour for dusting
  • Oil for deep-frying


Method:

– Grind spices to a fine powder using a mortar and pestle or spice grinder.
– Clean squid tubes and then slice from top to bottom to open the tubes. Score the inside of the squid tube on the diagonal with a sharp knife (do not cut through the squid). Cut scored squid into pieces approximately 4-5 cms squared. Lightly dust squid in rice flour and set aside.
– Heat oil to 180-190 degrees. Once oil is hot enough it will look clear and still (test by dropping a cube of bread into it; it should cook golden brown in about 30 seconds). Carefully place squid into the oil and cook for approximately 2 minutes, until squid is lightly browned. Remove from oil and drain on paper towel.
– Dust with mixed spice and serve with fresh lemon and aoili.